Ingredients

Method

• 800 g butternut, peeled and cubed 
• 2 T olive oil 
• sea salt and freshly ground black pepper, to taste 
• 350 g rigatoni 
• 100 g pancetta, diced 
• 400 g ricotta  
• ½ t ground nutmeg 
• 50 g Parmesan 
• 1 cup mozzarella, grated 
• 1 x 180 g tub Woolworths marinated mozzarella with basil pesto 
• 6 sage leaves 

Method

Ingredients

1 Preheat the oven to 200°C. Toss the butternut with olive oil, salt and pepper, then roast for 30 minutes or until tender. Alternatively, cook in an air-fryer at 180°C for 20 minutes, shaking halfway.

2 While the butternut roasts, cook the rigatoni in well-salted boiling water until one minute shy of al dente. Drain and set aside.

3 In a pan over medium heat, cook the pancetta until crispy, about 5 minutes. Remove using a slotted spoon and set aside.

4 Blend the roasted butternut with 250 g ricotta and the nutmeg until smooth. Season to taste.

5 In a large bowl or saucepan, toss the cooked pasta with half the butternut sauce, half the Parmesan and mozzarella and the crispy pancetta. Stir to coat evenly, then transfer to a baking dish.

6 Dollop on the remaining ricotta, then spread over the remaining butternut sauce. Sprinkle with the remaining Parmesan and mozzarella. Spoon over the marinated mozzarella and top with the sage leaves.

7 Bake at 200°C for 20 minutes, or until golden and bubbling. Allow to rest for a few minutes before serving.

Cook’s notes:  Serve warm with a crisp green salad for a balanced meal.  The butternut sauce can be made ahead and stored in the fridge for up to 3 days.  Assemble the dish in a freezer-safe baking dish, wrap tightly and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as directed.

Allow to cool completely, then portion into airtight containers. Freeze for up to 3 months. Reheat in the oven at 180°C until warmed through.  Store leftovers in the fridge for up to 3 days and reheat in the oven or microwave.  Serve warm with a crisp green salad for a balanced meal. The butternut sauce can be made ahead and stored in the fridge for up to 3 days. Assemble the dish in a freezer-safe baking dish, wrap tightly and freeze for up to 3 months.

When ready to bake, thaw overnight in the fridge and bake as directed. Allow to cool completely, then portion into airtight containers. Freeze for up to 3 months. Reheat in the oven at 180°C until warmed through. Store leftovers in the fridge for up to 3 days and reheat in the oven or microwave.

Find more butternut recipes here

Stylist: Marcelle van Rooyen
Food assistant: Bianca Jones
Videographer: Romy Wilson
Photographer: Jan Ras